SMOKY BBQ SAUCE

MAKES ABOUT 2 CUPS

Savory, smoky barbecue sauce has a slew of uses in plant-based cooking. Spread it on sandwiches instead of ketchup, or slather it on your favorite plants toward the end of grilling. Most BBQ sauces start with a base of ketchup, but we’re not crazy about the corn syrup in ketchup. We use tomato paste as a base and build up the flavors from there.

2 tablespoons everyday olive oil

1 white onion, diced

4 cloves garlic, chopped

1 tablespoon smoked paprika

½ tablespoon ancho chile powder

1 teaspoon ground cumin

¾ cup tomato paste

1 chipotle in adobo sauce, finely chopped

1¼ cups Vegetable Stock (here) or store-bought

3 tablespoons red wine vinegar

3 tablespoons coconut sugar or brown sugar

2 tablespoons maple syrup

1½ tablespoons plant-based Worcestershire sauce

1 tablespoon grainy mustard

2 teaspoons sea salt

½ teaspoon freshly ground black pepper

Heat a large heavy-bottom pot over medium-high heat. Add the oil, then the onions and cook until nicely browned, 4 to 6 minutes, stirring now and then. Stir in the garlic and cook for about a minute.

Stir in the paprika, ancho powder, and cumin and let the spices toast with the onions for a minute or so, stirring once or twice. Stir in the tomato paste and chipotle to make a thick paste. Then stir in the remaining ingredients until everything is nice and smooth.

Cut the heat to medium low and simmer gently until the sauce reduces in volume by about one-fourth, about 8 minutes. If you like your sauce real thick, simmer it a little longer, stirring now and then to prevent burning on the bottom.

Remove from the heat and use immediately, or let cool and keep in a container in the fridge for up to a week or so.